Bolognese Recipe

Ingredients

• 🫒2 tbsp Extra-virgin olive oil
• •4 oz (1 cup) Pancetta, finely diced
• 🧅1 small (1 cup) yellow onion, finely chopped
• 🥒1 large (1/2 cup) rib celery, finely chopped
• •1 large (1/2 cup) Carrot, finely chopped
• 🧄3 cloves Garlic, minced
• •1 lb Lean ground beef (80/20)
• 🧂Kosher salt
• 🧂Freshly ground black pepper
• 🍅¼ cup Tomato paste
• •1 cup Vodka
• 🍅1 (28 oz) can whole peeled tomatoes, tomatoes crushed by hand with their juices
• •¾ cup Rigatoni
• •⅓ cup Heavy cream
• 🧀¼ cup Freshly grated parmesan cheese, plus more for serving

Instructions

1. 1Heat oil in a HexClad 5.5 Qt Hybrid Deep Sauté Pan over medium-high. Add pancetta, onion, celery, carrot, and garlic and cook, stirring occasionally, until the vegetables are translucent and fragrant, about 5 minutes. Add beef and cook, breaking up meat into small bits with a wooden spoon and stirring occasionally, until golden, about 8 minutes. Season with salt and pepper.
2. 2Add tomato paste to sauté pan and cook, stirring, 1 minute. Turn the heat to high and pour in the vodka. Boil until vodka is almost evaporated, about 2 minutes. Add whole peeled tomato and 1 cup water and return to a boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until thickened slightly, about 20 min.
3. 3Meanwhile, in a large pot of salted boiling water, cook the pasta per package instructions until al dente. Drain.
4. 4Increase heat to high and add cooked pasta, heavy cream, and parmesan to sauce. Cook, tossing, until sauce coats pasta, about 3 minutes more. Serve with more parmesan.